Spicy Vegetarian Chili

Spicy Vegetarian Chili

Serves 6 to 8
Our colorful and satisfying chili packs plenty of flavor — even for the most dedicated meat eaters. Use more or less chipotle chiles, depending on the level of heat you’re going for. Top with sliced green onions and a dollop of sour cream, if you like.
Ingredients: 
  • 2 tablespoons extra-virgin olive or expeller-pressed canola oil
  • 1 yellow onion, chopped
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped chipotles in adobo
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon coarse sea salt
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes
  • 2 (14.5-ounce) cans red kidney beans, drained and rinsed
  • 1 (14.5-ounce) can black beans, drained and rinsed
  • 1 tablespoon dried oregano
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Method: 
Heat oil in a large pot over medium heat. Add onion, carrot, celery, bell peppers and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 10 to 12 minutes. Add chipotle chiles, oregano, chili powder, cumin and salt and stir to blend. Add tomatoes with juices and 4 cups water. Bring to a simmer, then reduce heat to low and gently simmer, uncovered, for 45 minutes. Add beans and simmer for 30 minutes more to warm through. Ladle chili into bowls and serve.
Nutritional Info: 
Per Serving: 250 calories (50 from fat), 6g total fat, 0.5g saturated fat, 350mg sodium, 39g carbohydrates, (13 g dietary fiber, 8g sugar), 11g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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